Classic Peach Pie Recipe

This Classic Peach Pie Recipe is a summer staple! Made with a lattice-topped double crust and filled with delicious peaches!

Classic Peach Pie Recipe - This Classic Peach Pie Recipe is a summer staple! Made with a lattice-topped double crust and filled with delicious peaches! // addapinch.com

Peaches are at their peak and I couldn’t be happier about the situation. Seriously, I stalk the farmer’s market about this time every year until the fresh peaches take up one whole side as you walk in the door. And then, I load up!

One market basket for making ice cream, smoothies, adding to my yogurt or oatmeal in the mornings and another basket (or two!) for peeling and freezing for later.

I think I get my peach stalking honestly. On trips to the Jitney Jungle with my Grandmother Verdie, I remember her asking our neighbor and owner of the store, Guy, when he’d have peaches. Now, Guy kept one of those great small town grocery stores that only had produce when it was at its absolute peak and when you got a peach from Guy’s store, you knew it would be good.

Grandmother would fill brown paper sack after brown paper sack and then take then home for making this peach pie for supper. She’d keep a few more out while they were fresh to eat and then freeze or can the remainder. But, to me, the peach pie meant that we were in the height of summer!

Classic Peach Pie Recipe - This Classic Peach Pie Recipe is a summer staple! Made with a lattice-topped double crust and filled with delicious peaches! // addapinch.com

There are two things that make this peach pie delectable in my mind: the peaches and the pie crust.

We’ve already talked about the peaches, but let’s chat about the pie crust for just a second.

Since this pie recipe is a double crust with a lattice top, you get plenty of flaky, delicious crust in every bite. Therefore, you want to make sure that you use the perfect pie crust in this recipe. It makes all the difference!

Classic Peach Pie Recipe - This Classic Peach Pie Recipe is a summer staple! Made with a lattice-topped double crust and filled with delicious peaches! // addapinch.com

You’ll press one of the crusts into the bottom of the pie dish and chill it in the freezer as directed. The second, you’ll roll out and cut into strips that will be used to form the lattice topping. Don’t worry if you don’t have a pastry wheel for cutting the dough into strips. You can just use a sharp chef’s knife or even a pizza cutter for this task!

Classic Peach Pie Recipe - This Classic Peach Pie Recipe is a summer staple! Made with a lattice-topped double crust and filled with delicious peaches! // addapinch.com

I also like to brush the lattice topping with a little bit of melted butter and then sprinkle on a little bit of sugar. It makes the lattice crust brown beautifully and have a nice little crunch to the crust. I definitely recommend that you not skip that step!

Classic Peach Pie Recipe - This Classic Peach Pie Recipe is a summer staple! Made with a lattice-topped double crust and filled with delicious peaches! // addapinch.com

Here’s my classic Peach Pie recipe. I sure hope you love it as much as we do! Happy peach season! 🙂

Classic Peach Pie Recipe - This Classic Peach Pie Recipe is a summer staple! Made with a lattice-topped double crust and filled with delicious peaches! // addapinch.com
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4.8 from 5 votes

Classic Peach Pie Recipe

Classic Peach Pie Recipe - This Classic Peach Pie Recipe is a summer staple! Made with a lattice-topped double crust and filled with delicious peaches!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 pie crust recipe
  • 4 cups sliced peaches
  • 1 cup sugar + 2 tablespoons for topping
  • 3 tablespoons all-purpose flour
  • 2 tablespoons melted butter

Instructions

  • Preheat oven to 425ºF.
  • Prepare two pie crusts according to instructions in the recipe. Arrange one pie crust dough into a pie dish and freeze according to the instructions. Roll the second pie crust dough and cut into 1-inch thick strips, refrigerate until ready to top the peach pie.
  • Place the peaches, sugar, and flour in a large saucepan set over low heat. Stir well and simmer over low heat until a thick syrup has formed, about 10 minutes. Remove from heat and set aside and allow to cool slightly.
  • Remove pie plate from the freezer and the strips from the refrigerator. Pour peaches on top of the bottom dough. Arrange the strips on top of peaches in a lattice pattern. Brush with melted butter and sprinkle top of cobbler with 2 tablespoons sugar.
  • Place the pie into the oven and bake until the crust has browned, about 30 minutes. Remove from the oven and allow to rest about 5 minutes before serving.
Tried this recipe?Share a photo on Instagram and tag me with @addapinch and #addapinch!

Enjoy!
Robyn xo

Classic Peach Pie Recipe - This Classic Peach Pie Recipe is a summer staple! Made with a lattice-topped double crust and filled with delicious peaches! // addapinch.com

 

27 comments on “Classic Peach Pie Recipe”

  1. THAT looks decadent, Robyn! Yummy!!

    Happy 4th of July to you and yours!

    xoxo

  2. This looks like the peach pie my mom always made. It’s been one of my favorites since I was a child. Thanks for the recipe.

    • I hope you enjoy it, Betty! There’s nothing like those recipes that remind us of favorite family recipes, I think. Have a great weekend! xo

  3. Robyn, The directions for the pie talks about a cobbler in the last paragraph…do you think the bottom pie crust will be done in 20 minutes?

    • Oh my goodness, Jimmie! Can you tell how much I’m thinking of pies and cobblers?! Thanks for letting me know, I’ve updated the instructions to correct that. I’ve not had an issue with the bottom crust being done in that amount of time, but a little longer never hurts! Just watch to be sure that the pie doesn’t over brown on top. xo

  4. I AM FROM KENYA. WE DO NOT GET FRESH PEACHES HERE. CAN I USE TINNED PRESERVED PEACHES FOR THE FILLING AND DOES IT HAVE TO BE COOKED A BIT ?

    • Hi Shabina,
      You can substitute the fresh peaches with frozen or use canned that you drain. You will still need to cook the peach pie filling as directed. I hope you enjoy it!

  5. I have a bag of organc peaches in the freezer. How can I adjust the recipie to use those. Think I should thaw them out first? Any answer would be appreciated. This looks yummy, and I can’t wait to make it.

    • Hi Joan!
      Yes, they will work perfectly in this recipe! You’ll want to thaw them first and then just follow the rest of the directions in the recipe. I hope you love it! xo

  6. Happy 4th enjoy that peach pie and banana pudding looks yummy

  7. The Peach pie looks really delicious.You can almost taste it.

  8. Can I substitute tapioca flour 1:1 for the AP flour in the filling?
    Thanks!

    • Hi Richard,
      You can use tapioca flour (tapioca starch), cornstarch or arrowroot powder in place of the AP flour in the recipe. If using tapioca flour, the filling will not take as much time to thicken as tapioca flour thickens quickly at low temperatures. For tapioca flour, I usually use about 25% of what the recipe calls for with all-purpose flour. I hope that is helpful! Do let me know how it works for you!

  9. Hi Robyn! What size pie dish did you use for this recipe, and was it deep dish or regular? Can’t wait to make this pie soon! Your recipes are always a huge hit. 🙂

  10. Ha, I was too hasty! I just went to look at the pie crust recipe and it noted 9″. 🙂

  11. *going straight to kitchen*

  12. Could you use thawed frozen peaches instead of fresh?

  13. Can i use canned peaches? Thanks

  14. First timer here! 2 questions do I cook the bottom crust first or add pie filling right in raw? Second do the stops for the lattice need to be frozen as well??

    • Hi Kayla!
      Welcome – I’m happy to have you here! You do not have to bake the crust first. You don’t have to freeze the lattice strips, just refrigerate according to the recipe instructions. I hope you like the pie – it’s one of our family’s summer time favorites!
      Thanks!

  15. Could this be prepared and then frozen for immediate baking at a later date?

  16. Really like this recipe, easy and quick pretty fool proof.

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